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Fritto misto di mare

In Campania, secondi piatti by Frank15 Comments

There’s a saying in Italian: fritte son bone anche le scarpe, meaning …

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Spaghetti alla colatura di alici

In Campania, pasta, primi piatti by Frank14 Comments

If you’ve ever had occasion to read the 4th century Roman cookbook De …

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Caponata napoletana

In antipasti, Campania, summer by Frank31 Comments

Italian cookery can be confusing. As we’ve talked about before, it’s highly …

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Homemade Limoncello

In beverage, Campania, summer by Frank28 Comments

Everyone likes limoncello. For me, just a sip brings back memories of summer and …

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Tomato Tonnato

In antipasti, secondi piatti, summer by Frank42 Comments

Vitello tonnato (Tunnied Veal) is one of my favorite summer dishes, but …

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Grigliata mista di carne (Mixed Grilled Meats)

In secondi piatti, summer by Frank29 Comments

Italians love to grill just like other folks, but the Italian approach …

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Cotolette di melanzane (Eggplant Cutlets)

In antipasti, contorno, secondi piatti, summer by Frank14 Comments

We all know that breaded cutlets and chops, whether veal, pork, lamb …

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Cannelloni ricotta e spinaci (Spinach and Ricotta Cannelloni)

In pasta, primi piatti by Frank20 Comments

Incredible as it may seem, after nearly six years of blogging on …

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Supplì (Roman Rice Croquettes)

In antipasti, Lazio by Frank27 Comments

Supplì —deep fried rice croquettes—are a classic Roman antipasto. Along with olive ascolane …

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Panna cotta

In dessert, Piemonte by Frank19 Comments

It may come as a surprise that this famous, elegant dessert from the …

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Carciofi coi piselli (Braised Artichokes and Peas)

In contorno, Lazio, Spring by Frank12 Comments

Two iconic spring vegetables, artichokes and peas, are braised together with an onion …

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Carbonade valdostana

In Fall, piatti unici, secondi piatti, Val d'Aosta, Winter by Frank8 Comments

Val d’Aosta is a tiny region nestled among the Italian Alps in …

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Pasta e patate (Pasta and Potatoes)

In Campania, pasta, primi piatti by Frank17 Comments

To many people the idea of pairing pasta and potatoes comes as …

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Taralli pugliesi

In antipasti, Puglia, snack by Frank31 Comments

It is said that the three pillars of Puglia’s agriculture are wheat, wine …

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Fichi al cioccolato (Chocolate Covered Figs)

In Calabria, dessert, Sicilia, snack by Frank17 Comments

Here’s a sweet that’s so simple you could almost describe it as …

Welcome to Yummly!

In news, reference by Frank4 Comments

Dear readers, Just a quick note to let you know that, with …

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Patate al forno (Italian Oven Roasted Potatoes)

In contorno by Frank32 Comments

It’s often the most obvious things that we overlook. And so I …

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Garofolato (Roman Pot Roast)

In Lazio, secondi piatti by Frank13 Comments

Northern Italians may have their brasato, and Tuscans their stracotto, but Romans have …

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Riso e lenticchie (Rice and Lentils)

In primi piatti, Risotto and Other Rice Dishes, Soups by Frank37 Comments

I love lentils. My favorite pasta when I was growing up was …

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Sciatt (Buckwheat Cheese Fritters)

In antipasti, Lombardia, snack by Frank12 Comments

Sciatt are cheese-filled buckwheat fritters from the Valtellina, the same region where …

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Biancomangiare (Blancmange)

In dessert, Sicilia by Frank11 Comments

A dish dating back to the Middle Ages, biancomangiare, meaning ‘white dish’, …

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Cinghiale in agrodolce (Sweet and Sour Wild Boar)

In Fall, Lazio, secondi piatti, Winter by Frank29 Comments

Genuine Italian cookery generally has straight-forward taste profiles. As I’ve said before, one of the …

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Zuppa pavese (Pavia Style Soup)

In Lombardia, primi piatti, Soups by Frank26 Comments

A humble soup in the cucina povera tradition, zuppa pavese from the Lombardy …

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Crostini di fegatini (Tuscan Chicken Liver Crostini)

In antipasti, Fall, Toscana by Frank15 Comments

Crostini di fegatini—bread slices topped with a savory chicken liver paste—are the …

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Frittelle di mele (Tyrolean Apple Fritters)

In Alto Adige, dessert by Frank16 Comments

I’ve written about it before—I don’t have much of a sweet tooth. …